pan-seared tilapia with chile lime butter

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Servs: 6   Prep: 25m  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   For chile lime butter
  1/2 stick (1/4 cup) unsalted butter, softened
  1 tablespoon finely chopped shallot
  1 teaspoon finely grated fresh lime zest
  2 teaspoons fresh lime juice
  1 teaspoon minced fresh Thai or serrano chil For chile lime butter
  1/2 stick (1/4 cup) unsalted butter, softened
  1 tablespoon finely chopped shallot
  1 teaspoon finely grated fresh lime zest
  2 teaspoons fresh lime juice
  1 teaspoon minced fresh Thai or serrano chil

Instructions

1. Make chile lime butter:
   
2. Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.

3. Prepare fish:
   
4. If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.

5. Serve each piece of fish with a dollop of chile lime butter.

6. Cooks' note:
   
7. • Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

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